Looks amazing. I like the butter and honey idea. Great job.
@d.vaughn8990
Жыл бұрын
I don't figure 'Swamp Boy's' was necessary! You are a master, my friend!
@michaeldubs7516
Жыл бұрын
I’m new to the whole smoking thing, and I’ve probably watched 50 videos on it so far, and I must say that I liked yours the best! Can’t wait to try this. Thank you😁
@wiinoob64
Жыл бұрын
Thank you
@AshleyMacCready
Жыл бұрын
Love your videos. Very calming/relaxing to watch in addition to being informative. Thank you!
@wiinoob64
Жыл бұрын
Thank you !
@angiesullens2126
Жыл бұрын
Can’t believe this dude put country crock on that beautiful port but
@brendamasek7504
Жыл бұрын
Right 😂😂
@poppyhimbo
3 ай бұрын
pro tip: place your meat on rack before you start your heater. place temp probe and position meats while smoker heats up, That way all you have to do is open the door and slide the rack in....minimize temp loss
@marymarsh9008
4 ай бұрын
What temperature did you start off with?
@Pablopatt803
3 ай бұрын
Possible 200-225
@kyleholder7465
2 жыл бұрын
Thank you for this video. I've been struggling to get my meat right. Thank you so much!!!!
@wiinoob64
2 жыл бұрын
Your welcome, thank you for watching
@kyleholder7465
2 жыл бұрын
@@wiinoob64 next one I do may I send you some pics and maybe help me step up my finished product? I always over cook pork ok and brisket. Should I get an internal heatproof thermometer?
@wiinoob64
2 жыл бұрын
@@kyleholder7465 yes Definitely, i would recommend getting one off amazon, they're some really good cheap ones on there.Good luck with the pulled pork or brisket. I'm sure you'll do great 👍
@archiermx250
11 ай бұрын
I've tried your way of smoking pork butt twice now and both times this pulled pork comes out great!!
@wiinoob64
11 ай бұрын
Thank you 😊
@phillyboy506
Жыл бұрын
Excellent tutorial
@mikeoxlong6314
Жыл бұрын
The way I do it requires a ton of time. I just let the pork butt sit in the smoker until 190 degrees internal temp with the smoker set at 200°F. Need about 13 hours lol
@Jiveheadedguy
Жыл бұрын
Super happy for you
@playlist-jy8yz
Жыл бұрын
There is a gland on the butts you buy vac packed from grocery stores, it's about 2 inches in on the thinner end of the butt where it should connect to the neck
@jdub9595
2 жыл бұрын
Get some thicker gloves and then put the nitrile gloves over them, you won’t burn your hands as often. Plus you can shred the meat with your hands if the meats still kinda hot on the inside and not burn yourself either
@1stRowBillsFan
Жыл бұрын
This is what I do!
@chadcurtiss5965
Жыл бұрын
dude you gotta tell us what the spices and the white stuff are.. even if you do it in every video, it doesn't matter. I am new to your channel, so now I have no idea what that was. Great guide though. I am going to follow this. If you could reply letting me know what that stuff is, that'd be great. Thanks man
@wiinoob64
Жыл бұрын
Meat church Holy Voodo Rub Meat Church Honey HOG rub Morton’s Tender Quick Meat Cure Salt
@lahrman7169
2 ай бұрын
What is the rub you use after the smoker? Country Crock, Texas Pepper Jelly, Spicewalla and ???
@morrison1405
2 ай бұрын
Hey everybody, the smoker is hot. Dont burn yourself.
@totljag1
Жыл бұрын
Man looked great
@chesteredwards3885
21 күн бұрын
What temperature did you set the cooker at ?
@TheDrunkenBBQ
2 жыл бұрын
Looks fantastic my friend 👍
@wiinoob64
2 жыл бұрын
Thank you
@poppyhimbo
3 ай бұрын
pro tip: Add wood chips to tray before you start your heater.
@dkajj
Жыл бұрын
How often do you add smoke chips? New to a smoker....
@wiinoob64
Жыл бұрын
Every 30-40 minutes
@dkajj
Жыл бұрын
@Luisjoel ty. I want to smoke pork, but my kids think my smoked ribs are too smoky (which I don't understand, lol.)
@h2oisequaltowater834
2 жыл бұрын
Ayo is that Edel’s feet??? Also nice Pjs
@wiinoob64
2 жыл бұрын
Yes, lol i just got those PJs too
@alexvids9232
4 ай бұрын
Did all that work to use dollar tree bread for the sandwich😂🤦 no sides or cole slaw....dam...
@mollysadewasser1316
11 ай бұрын
Can you explain the curing salts and how to go about it? Or a video you have you can direct me to? Love the video … going to do my first smoking adventure this weekend
@wiinoob64
11 ай бұрын
So the curing salts are for getting a smoke ring but don't really add any flavor to the meat. But if you are going to use them , use only a light application before smoking the meat because if you add too much or let it sit on the meat for too long , you'll end up curing the meat and making pastrami
@wiinoob64
11 ай бұрын
Or Ham if your cooking Pork
@mollysadewasser1316
11 ай бұрын
Do you have an Instagram ?
@lahrman7169
2 ай бұрын
What is the unmarked spice for the post smoker rub? I see the Country Crock, Texas Pepper Jelly and Spicewalla. What's in the other jar?
@wiinoob64
2 ай бұрын
@@lahrman7169 brown sugar
@bruceobranovich8916
2 жыл бұрын
Thanks for making the video, I'm doing a shoulder tonight.
@wiinoob64
2 жыл бұрын
Your welcome , thanks for watching.
@user-qr5bz2pq7v
Жыл бұрын
Man, I have a pellet grill and the results are very good but that curing salt trick sounds awesome. I gotta try that. So it doesn’t make the meat too salty given that you also used 2 other rubs?
@wiinoob64
Жыл бұрын
No not at all. I i add about a teaspoon per side and it doesn't really affect the taste at all.
@user-qr5bz2pq7v
Жыл бұрын
@@wiinoob64, thanks for the tip. I’ll subscribe to ya
@wiinoob64
Жыл бұрын
Thank you sir !!
@FishingAndHunting2007
7 ай бұрын
What temperature for smoker
@wiinoob64
7 ай бұрын
250-275 f
@johnrichardson2632
Жыл бұрын
What temperature were you cooking at?
@wiinoob64
Жыл бұрын
250°F
@nancystock6555
3 ай бұрын
What temp?
@wiinoob64
3 ай бұрын
275f°
@jondavis1353
Жыл бұрын
If I don't have that rib candy stuff what else can I use? Could I dilute some bbq sauce or something?
@wiinoob64
Жыл бұрын
Yes , you can also use honey , agave syrup, maple syrup etc.
@mikemcshea5919
17 күн бұрын
So you're going to keep the temperature a secret then..
@wiinoob64
17 күн бұрын
@@mikemcshea5919 275 degrees Fahrenheit
@de_41
11 ай бұрын
So, no way to get past the "stall" keeping it in the electric smoker? It has to go in the oven?
@wiinoob64
11 ай бұрын
Yeah , you can put it back in the smoker, i just find it easier to put in the oven to finish
@de_41
11 ай бұрын
@@wiinoob64 thank you
@CA_preacher
Жыл бұрын
What was the total cooking time on your meat? I've heard 1.5 - 2 hrs per lb. Can you split the time evenly between the smoking and when it is wrapped?
@wiinoob64
Жыл бұрын
13 hr total cook time
@OnlineMediaLLC1
9 ай бұрын
Legit
@eltonbutterfield
Жыл бұрын
👍
@blewis7559
Жыл бұрын
You had me until you half ass pulled that pork and put that meat candy on that wack ass dry wheat bread. You didn’t have any Hawaiian rolls or buns? 🤦🏾♂️ my man you killin me SMALLS
@morgangentle1515
5 ай бұрын
How much Morton’s do you need
@wiinoob64
4 ай бұрын
A little goes a long way , I sprinkle about 2 tsps
@morgangentle1515
5 ай бұрын
Do you taste Morton’s does it ruin flavour
@wiinoob64
4 ай бұрын
No you don't taste it at all
@morgangentle1515
4 ай бұрын
Awesome thanks pal I’m definitely trying it now
@paulconner3765
Жыл бұрын
How many pounds were they individually
@wiinoob64
Жыл бұрын
They both together were around 12lbs, so I would say about 6lbs each.
@curtisheaps7672
Жыл бұрын
What temp in the oven?
@wiinoob64
Жыл бұрын
I find for pork butts it doesn’t matter what temp you set it to. 225-350, or even 400. Doesn’t matter as long as you don’t over cook it. Once the internal temp hits about 200 degrees and it’s tender , that’s all that matters.
@curtisheaps7672
Жыл бұрын
@wiinoob64 thank you so much for this video it helped me so much for the first timer..
@angiesullens2126
Жыл бұрын
How often do u fill wood tray ? And what temp did u set smoker on ?
@wiinoob64
Жыл бұрын
250F , i refill the tray about every 30-40 minutes
@waldo9254
Жыл бұрын
@@wiinoob64 I just got one of these smokers. First time smoker and yeah....every 40 min I was out there refilling the wood tray. Kind of wished it was a pellet one so you can set it and forget it.
@wiinoob64
Жыл бұрын
There's a cold smoker attachment that you can buy and it will feed smoke into the chamber continuously for a lot longer.
why would you not take out the racks youre not using when smoking stuff that big? smoking something else too? lol
@wiinoob64
Жыл бұрын
The racks were dirty and i didn't feel like placing dirty racks on the floor. Unless i planned to clean them though.
@davycornell8715
Жыл бұрын
Why don't you get a smoke ring?
@wiinoob64
Жыл бұрын
Most electric smokers don't produce a smile ring in smoked meats because of the lack of oxygen inside of them.
@brendamasek7504
Жыл бұрын
I've never used that salt and I always get a smoke ring from my masterbuilt
@dustinbrand7285
3 ай бұрын
I just got bought one and when he said you dont get a smoke ring i just about shit myself😂thats the whole purpose of smoking these lol
@mikelee6936
Ай бұрын
I think the whole world knows that answer by now.
@timhiller1029
Жыл бұрын
What temp did you cook at
@wiinoob64
Жыл бұрын
250 °F
@timhiller1029
Жыл бұрын
Thank you
@ahadbbq7860
Жыл бұрын
👏👏👏👍👌⚘⚘
@1kJae
Жыл бұрын
Mid pack.
@Frosty_tha_Snowman
2 жыл бұрын
How often did you spritz it after the 2 hour mark?
@wiinoob64
2 жыл бұрын
I was spritzing every hour. Generally for two reasons, to help build bark and also to vent out all the moisture building up in the smoker. Electric smokers build up alot of steam because of low air flow.
@Frosty_tha_Snowman
2 жыл бұрын
@@wiinoob64 thank you, was just wondering because I've heard so many different methods for spritzing and reasons for doing so. Some people spritz in short increments late in the cook, other people spritz over long increments earlier in the cook. My only rule of thumb is to never spritz before the rub has set so as to not wash it away. Also, I just got the masterbuilt cold smoker attachment for mine, and it's a game changer. It says it has 6 hours of smoke time, and even though it's closer to 4-5, it's well worth it. You can even overnight a pork butt if you just set an alarm to get up and add wood - it's about the same as waking up to go to the restroom. Lol Edit: I just use the cold smoker attachment as a replacement for the wood chip dump. I let it billow its white smoke for about 15 minutes, and then it evens out to a perfect blue smoke, it also helps to even out the airflow. Just a suggestion 🙂
@wiinoob64
2 жыл бұрын
Yeah thanks for the suggestion, I'm definitely going to get a cold smoke attachment , cuz i have heard it definitely helps with maintaining that long smoke time. It gets annoying having to refill the chip tray every 30-40 minutes.
@poppyhimbo
Жыл бұрын
@@wiinoob64 the only problem is letting out all that heat that took so long to build up, then takes another 20 minutes to get back to temp again
@adamswain6900
2 жыл бұрын
Did you add more wood chips through out? If so, how often?
@wiinoob64
2 жыл бұрын
I did , i added chips about every 30 minutes or so, give or take.
@williamstaehely1123
Жыл бұрын
You replace the chips every half hour. Is that why it took somethin like 8 hrs? Also explain why the meat didn't go higher than 141*
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